Recipes: Hearty, healthy snacks

Fresh apple rings with creamy cheese, berries and almonds

This recipe elevates the humble apple into a whole new snacking sensation.

Serves 1


1 large apple

2 The Laughing Cow Light

1 handful of blueberries or raspberries, or both

1tsp skin-on almonds, roughly chopped

Sprinkle of cinnamon, to taste (optional)


1) Remove the core from the apple using an apple corer and cut off a very thin slice from each end of the apple to give a flat surface. Cut the apple horizontally into evenly sized slices.

2) Mix The Laughing Cow Light to a smooth paste using a teaspoon, then spread over the apple slices.

3) Top with the berries and almonds, and finish with a sprinkle of cinnamon (if using).

Digestives with creamy cheese and fresh fruit

This sweet version of ‘cheese and crackers’ is guaranteed to satisfy a sweet tooth – good news as sugar cravings are often a culprit for snaccidents!

Serves 1


2 light digestive biscuits (or oatcakes)

1 The Laughing Cow Extra Light

Fresh fruit, eg sliced banana, blueberries, pomegranate seeds

Sprinkle of cinnamon (optional)


1) Spread the Laughing Cow Light over the digestive biscuits.

2) Top with the fresh fruit and sprinkle over a little cinnamon, if using.


You can use any fruit you like. If you choose banana, you can freeze leftover banana in a covered container – it’s perfect for making smoothies! 

Baby gem cups filled with prawns, cherry tomatoes, cucumber and a creamy dressing

This makes a delicious alternative to a bowl of salad with a ready-made dressing when you want a healthy, seriously tasty and substantial snack – but without too many calories.

Serves 1


4 cherry tomatoes, each cut into 8

5cm piece cucumber, finely chopped

4 baby gem lettuce leaves

50g prawns

2 The Laughing Cow Light

1tbsp half-fat soured cream

Black pepper

Lemon zest and dill, to garnish (optional)


1) Mix together the tomatoes and cucumber then spoon into the baby gem leaves. Top with the prawns.

2) Blend the Laughing Cow Light into a smooth paste using a teaspoon and beat well to make it light and creamy, then mix in the soured cream to make a creamy dressing.

3) Add a dollop of the dressing to each cup, add a grind of black pepper and garnish with lemon zest and dill if using, to serve.

Tuna paté with toast and rocket

This makes a great alternative to a sandwich. Using creamy cheese rather than mayo, helps to ensure this snack is lower in calories than a typical tuna sarnie.

Serves 4


4 The Laughing Cow Original

2tbsp low-fat crème fraiche

2tsp horseradish sauce, or to taste

Lemon juice, to taste, plus wedges to serve and zest, to garnish

160g tin tuna in water, drained

4 slices wholegrain bread, toasted

Small handful of rocket

Black pepper


1) Blend The Laughing Cow Light to a smooth paste using a teaspoon. Add the crème fraiche, horseradish sauce and lemon juice and mix well. Stir in the tuna and mix together – the mixture should remain quite chunky.

2) Top each slice of toast with the tuna paté, add a little rocket and serve with lemon wedges, lemon zest and a grind of black pepper.

Stuffed eggs with creamy cheese

Eggs make a great protein-filled snack but on their own can be a bit boring. Mixing the yolk with light creamy cheese makes for a satisfying snack that’s packed with flavour.

Serves 1


1 hard-boiled egg

1 The Laughing Cow Light

Cress and a sprinkle of paprika, to garnish


1) Cut the egg in half lengthways and scoop the yolk into a bowl, taking care not to break the outer white shell. Add the Laughing Cow Light to the egg yolk and mix together to form a smooth paste.

2) Spoon the mixture into the egg white shells and top with a little cress and a sprinkle of paprika.

Blue cheese, red pepper and spinach balls

These are perfect to nibble on when hunger hits and you want to prevent a snaccident.

Serves 1


2 The Laughing Cow Light Blue Cheese

1 handful baby spinach, finely chopped

¼ red pepper, finely diced 

Black pepper

1tbsp seeds eg. sesame, sunflower, chia or a mixture

2tbsp tomato dipping sauce (optional)


1) Blend The Laughing Cow Light Blue Cheese into a smooth paste using a teaspoon. Mix with the spinach and red pepper and season with a little black pepper. Cover and pop into the fridge for 15 min to chill.

2) Roll the chilled mixture into 5 balls. Cover some of the balls with the seeds of your choice then return to the fridge to allow them to firm up before serving.


These balls taste delicious with a tomato and pepper relish. Try this recipe:

Tomato and pepper relish (optional)

Serves 4

¼ onion

2 long red peppers

1 tomato

½ clove garlic

Oil spray

Black pepper


1) Preheat the oven to 180°C/fan 160°C/gas mark 4.

2) Chop the onion into chunks; half the peppers and remove the seeds; cut a cross into the top of the tomato.

3) Place all the vegetables, including the garlic, into a roasting tin and spray with a little oil. Roast for around 30 minutes.

4) Remove the vegetables from the oven, leave to cool a little, then remove the skins from the peppers and tomato.

5) Blitz into a smooth sauce using a food processor or hand blender, season with black pepper and serve with the blue cheese, red pepper and spinach balls.